1 small carrot (optional)
1 large egg (optional)
1 small onion
4 inches of a seedless cucumber
kosher salt, to taste
fresh ground pepper, to taste
3/4-1 cup mayonnaise (Japanese style if possible)
Couple of grates of fresh ginger (optional)
Boil the potatoes in their skins until tender. Boil the carrot, unpeeled, in the same pot. Boil the egg until hard boiled at the same time. In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for a while (10 minutes or more) until the vegetables exude their juices. Squeeze firmly to get rid of the juices. When the potatoes and carrot are done, drain and peel them while still hot (holding each in a kitchen towel to peel them helps). Smash the potatoes and shred the carrot. Mix in a little salt and pepper and leave to cool. Peel the hard boiled egg and chop up finely. When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber, onion and egg. Mix in the mayonnaise. Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour). DO NOT USE MIRACLE WHIP IN THIS RECIPE.